Finally decided to make this thing a reality. That's the only thing I've decided. Need to figure out what to call it, how to structure it, how long to make it, and if it is going to have any sort of overriding theme. Any suggestions/feedback on any of these front would be appreciated.

Been so many great recipes posted in here over the last 4 years. I've got a three ring binder I've had for 10 years now that has all kinds of stuff in there ... recipes I've created, copied from the slew of cookbooks I have at home.

Time to put order to it all and create a kick ass little cookbook. Early research seems to indicate that it's not gonna cost too much to get em printed, and we can sell these things for pretty damn cheap.

Going to mine through this forum for recipes, prolly cut and paste em in this thread. Also, would encourage people to post their best recipes in here. Your creme de la creme.

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns

This is from the TV Show America's test kitchen. I usally substitute chicken for fish but It'll woerk on anything.

This is the best batter I have ever had, anytime, anyplace, anwhere.

I also often kick it up a notch with hot sauce. Obviouly, you can use a deep fryer of choice. The magic is the batter.

Fish and Chips

5/2006

Ask your fishmonger to remove the thin tail portions of the fish. Forsafety, use a Dutch oven with at least a 7-quart capacity. Any beerwill work in this recipe, even nonalcoholic beer, with the exceptionof dark stouts and ales. Serve with traditional malt vinegar or withtartar sauce.

1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil,and cover with plastic wrap. Microwave on high power until potatoesare partially translucent and pliable but still offer some resistancewhen pierced with tip of paring knife, 6 to 8 minutes, tossing themwith rubber spatula halfway through cooking time. Carefully pull backplastic wrap from side farthest from you and drain potatoes into largemesh strainer set over sink. Rinse well under cold running water.Spread potatoes onto kitchen towels and pat dry. Let rest until roomtemperature, at least 10 minutes and up to 1 hour.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

I'll switch up the cheeses everytime. Once used a mozzarella w/ sundried tomatoes, the next year I used a Chipotle Cheddar along with the sharp cheddar for a little extra flavor. I'll add bacon or chicken chunks as well.

Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB

FUDU wrote:Gotta tie in Cleveland starving for a title with the name of this thing.

'Starving for a Winner' sounds good to me.

I like it. Leader in the clubhouse. And thank you guys for the recipe submissions.

As far as the theme of the book, my early thoughts are that I pick 32 staple dishes (think homemade sauce and meatballs, lasagna, corned beef and cabbage ... main dish items) and 32 kind of ancillary complimentary or side items (think salsa, buffalo dip, mac and cheese) ... and supply one great recipe for each with a brief history behind the dish. Who's recipe it is, their relation to the site (owner, writer, reader submission) 64 recipes to salute the '64 Browns, the last Cleveland champion.

Nothing too goofy or off the wall. 64 things most people have made, would like to make. 64 great recipes. A handy and affordable kitchen reference for people that like to cook and eat. I want it to be recipes people will actually make. I have so many GD cookbooks, and most of em are 90% stuff I would never make. Want to make this practical and something people will actually use.

Early thoughts. Very early ... but thats the way Im thinking right now.

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns

FUDU wrote:Gotta tie in Cleveland starving for a title with the name of this thing.

'Starving for a Winner' sounds good to me.

I like it. Leader in the clubhouse. And thank you guys for the recipe submissions.

As far as the theme of the book, my early thoughts are that I pick 32 staple dishes (think homemade sauce and meatballs, lasagna, corned beef and cabbage ... main dish items) and 32 kind of ancillary complimentary or side items (think salsa, buffalo dip, mac and cheese) ... and supply one great recipe for each with a brief history behind the dish. Who's recipe it is, their relation to the site (owner, writer, reader submission) 64 recipes to salute the '64 Browns, the last Cleveland champion.

Nothing too goofy or off the wall. 64 things most people have made, would like to make. 64 great recipes. A handy and affordable kitchen reference for people that like to cook and eat. I want it to be recipes people will actually make. I have so many GD cookbooks, and most of em are 90% stuff I would never make. Want to make this practical and something people will actually use.

Early thoughts. Very early ... but thats the way Im thinking right now.

I would like to take this opportunity to virtually urinate and thus mark my territory for some type of chilli/beef stew/gulash/parikash/gumbo receipe. Let me know which one you would like to see.

I don't need to be patient, they're going to be shit forever. - CDT, discussing my favorite NFL team

For real though, good idea. I'll stay away from the gumbo recipe, cause it's detailed and relies on alot on local recipes, etc. Not sure how good it would do someone that couldn't find half of the ingredients locally. I'll probably come through with some sort of shrimp recipe. Either a stew or etouffee.

"Dammit you piss me off. I f#ckin hate you and I hope you f#cking get killed by a rabid polar bear you douche bag."

For real though, good idea. I'll stay away from the gumbo recipe, cause it's detailed and relies on alot on local recipes, etc. Not sure how good it would do someone that couldn't find half of the ingredients locally. I'll probably come through with some sort of shrimp recipe. Either a stew or etouffee.

Very simple recipe- but one that is guaranteed to have people asking you the recipe. Is a natural with beer, but is a workplace hit as well.Experiment with amounts of ingredients used (to taste). Even if you don't have the lemon pepper or the garlic powder, it's worth it to whip up a batch with the remaining ingredients.

Combine the cayenne pepper, lemon pepper, garlic powder and ranch dressing mix with the vegetable oil.On a cookie sheet, spread out the pretzels. Cover them with oil mix. Bake at 200 degrees. Every 15 minutes, stir the pretzels around and coat with more oil mix. Do this for 1 - 1 1/2 hours- until the oil mix is gone.

I make this on a regular basis – a nice one pot meal that doesn’t take a long time to put together and tastes great. Many options here so don’t feel the need to follow exactly.

Olive oil (or anything thing to sauté the onions and brown the meat – but use olive if you have it)2 onions chopped1 tablespoon sugar 3 garlic cloves, minced (no substitutions here – just buy the head, separate 3 cloves, peel them, smash tem with the flat side of your knife and mince them up. Or put them through a garlic press if you have one)1 tablespoon caraway seeds toasted and ground (no need to panic. To toast just heat a small fry pan over medium heat. No oil, just the seeds and the pan. Pour in the seeds and shake the pan back and forth until you can smell the aroma – maybe about 3-4 minutes. Remove from heat and let cool. Pour seeds in a Ziploc or small sandwich bag and crush with a heavy object.)2 tablespoons paprika2 tablespoons minced fresh marjoram leaves (can use dry if desired)1 teaspoon minced fresh thyme leaves (can use dry if desired)1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar (or red wine vinegar – if you have neither omit the sugar)4 cups beef stock. I use store bought stock. Or, you can just use water.1 pound beef neck bones or beef shank (usually inexpensive and adds good flavor)2 pounds beef stew meat (for this you can use anything cut into cubes. Size is up to you. Most stores have pre packaged stew meat. Many times I’ll buy a top round or chuck roast and cut it myself – it’s cheaper. Venison works well, also.)Salt and pepper to taste

Note – if you are looking for a thicker stew, coat the bones and meat cubes in flour before browning

DirectionsGet a decent sized pot or dutch oven (with a lid) and heat it over medium high heat. Depends on your stove – on mine it’s 6 out of 10. What you’re looking for here is not to just brown (grey) the meat, but to actually put a sear on the pieces, much the same way a good steak has a crust on the outside. To do this, you will want the oil hot and you will need to avoid crowding the pot – so brown the meat in batches. This adds a lot of flavor. Using shank or neck bones in addition to the cubes is even better. Add the oil and when it’s hot add the first batch of meat. Wait for a couple of minutes, then when the meat release without effort from the bottom of the pan use tongs to turn the cubes (if large enough) or a wooden spoon to mix the meat around until nicely browned on all sides. Remove from the pot and place in a bowl while you brown the remaining meat. Salt the meat after you remove it from the heat.

Be careful now as if you have seared the meat well in 2 or 3 small batches you will have a lot of brown crud on the bottom of the pan. This is great flavor and do not let it burn. Quickly add a little more oil and the onions, along with a good 3 finger pinch of salt. Add the sugar (to enhance the browning and sweetness) and sauté the onions and sugar until brown (caramelized). Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the garlic and caraway seed. Cook for 1 minute. Add paprika, marjoram, thyme, and bay leaf. Sauté another minute. Add the tomato paste and stir to coat all of the vegetables. Add the vinegar and the stock and scrape up any remaining bits from the bottom, then add the pieces of meat and any juices that have accumulated in the bowl. . Bring to a boil, then lower to a very gentle simmer (an occasional bubble or two every 5 seconds) and cook until the meat is very tender, about 90 minutes to 2 hours.

In the meantime, cut some potatoes and carrots and whatever else you want (parsnips work well) into decent size pieces. Put the potatoes in a bowl and cover with cold water so they don’t turn brown. The carrots will take about 45 minutes or so to cook, the potatoes about 20 minutes so add the carrots first, then potatoes. When the carrots and potatoes are fork tender you are ready to ladle into bowls and enjoy.

I don't need to be patient, they're going to be shit forever. - CDT, discussing my favorite NFL team

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

I've also got a great spicy sausage and shells in a white wine sauce, if there's interest.

Check me out at Dawgsbynature, where I write stuff, or @twitter as Josh Finney.

***notes a) liquid smoke is in itself salty, so don't put a TON on b) Use a larger crock pot. If you only have the small one, go with a smaller cut of pork butt

1. Pierce the pork all over with a sharp knife. I do this on all sides of the meat. Then rub the salt and liquid smoke on all sides of the meat.

2. Cover the slow cooker and cook on Low Heat for 14 to 18 hours (some recipies call for 16-20 hours, but I've always used 14 or 16). Turn the roast over half-way through the cooking time. When the meat easily shreds with a fork it is ready.

3. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

Boom..ready to eat

Best served with sweet bread, asparagus, and sticky rice.

but in no place is the pain like Cleveland's: all-encompassing, multi-generational, redundant and unique at once.---Scott Raab of Deadspin

googleeph2 wrote:Very simple recipe- but one that is guaranteed to have people asking you the recipe. Is a natural with beer, but is a workplace hit as well.Experiment with amounts of ingredients used (to taste). Even if you don't have the lemon pepper or the garlic powder, it's worth it to whip up a batch with the remaining ingredients.

Combine the cayenne pepper, lemon pepper, garlic powder and ranch dressing mix with the vegetable oil.On a cookie sheet, spread out the pretzels. Cover them with oil mix. Bake at 200 degrees. Every 15 minutes, stir the pretzels around and coat with more oil mix. Do this for 1 - 1 1/2 hours- until the oil mix is gone.

(edit on the amt of dry ingredients)

Also made this last weekend. Cannot reccommend this recipe highly enough. It's very easy, makes a huge batch of kicked up pretzels. Been snacking on em all week, still have like 6-7 cups left. People we had over were raving about em.

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns